Cranberry Angel Parfaits Recipe

Cranberry Angel Parfaits Recipe
Cranberry Angel Parfaits Recipe photo by Taste of Home
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Cranberry Angel Parfaits Recipe

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“This is a light but delicious finale to any meal, and if you are concerned about sugar, just substitute a granular low-calorie sweetener. Either way, they taste delightful and look fabulous, too.” —Ruth Lee, Troy, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. + chilling

Ingredients

  • 1-1/4 cups plain yogurt
  • 3 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/2 cup plus 2 tablespoons cold water, divided
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon unflavored gelatin
  • 3 tablespoons half-and-half cream
  • 2 cups cubed angel food cake
  • 1/2 cup whipped topping

Directions

Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Add yogurt to strainer; fold edges of cheesecloth over yogurt. Refrigerate for 8 hours or overnight.
In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Cook over medium heat until the berries pop, about 15 minutes. Set aside 1/3 cup berries for garnish; cover and refrigerate until serving. Mash and strain remaining cranberry mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside.
Remove yogurt from cheesecloth and discard liquid from bowl. In a small saucepan, sprinkle gelatin over remaining water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in the cream, cranberry puree and yogurt.
Place 2 tablespoons gelatin mixture in each of four parfait glasses; top each with 1/4 cup cake cubes. Repeat layers. Top with remaining gelatin mixture. Cover and refrigerate for at least 4 hours. Just before serving, garnish with whipped topping and reserved berries. Yield: 4 servings.
Originally published as Cranberry Angel Parfaits in Taste of Home December/January 2009, p23

Nutritional Facts

1 each: 325 calories, 5g fat (4g saturated fat), 16mg cholesterol, 210mg sodium, 65g carbohydrate (56g sugars, 4g fiber), 5g protein.

  • 1-1/4 cups plain yogurt
  • 3 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/2 cup plus 2 tablespoons cold water, divided
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon unflavored gelatin
  • 3 tablespoons half-and-half cream
  • 2 cups cubed angel food cake
  • 1/2 cup whipped topping
  1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Add yogurt to strainer; fold edges of cheesecloth over yogurt. Refrigerate for 8 hours or overnight.
  2. In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Cook over medium heat until the berries pop, about 15 minutes. Set aside 1/3 cup berries for garnish; cover and refrigerate until serving. Mash and strain remaining cranberry mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside.
  3. Remove yogurt from cheesecloth and discard liquid from bowl. In a small saucepan, sprinkle gelatin over remaining water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in the cream, cranberry puree and yogurt.
  4. Place 2 tablespoons gelatin mixture in each of four parfait glasses; top each with 1/4 cup cake cubes. Repeat layers. Top with remaining gelatin mixture. Cover and refrigerate for at least 4 hours. Just before serving, garnish with whipped topping and reserved berries. Yield: 4 servings.
Originally published as Cranberry Angel Parfaits in Taste of Home December/January 2009, p23

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